Diet for gout | recipes | menu

Diet for gout| recipes | menu

Diet for gout is for patients containing increased content of uric acid in the blood. Urates are normal constituents of the blood and the problem comes when their quantity exceeds the normal values. When it comes to that, urate crystals are deposited around the joints and in the same joints the patients feels pain, the joints are red and are swollen.


Gout disease is most common in the male population around 35-45 years of life, rarely manifests before that age span. Women in menopause are also more likely to get sick.

The most common causes of gout are:
  • overweight - obesity
  • excessive consumption of alcoholic beverages in combination with smoking
  • too much purines in the diet
  • low-calorie diet or starvation with restrictive diets
  • kidney disease
  • other serious diseases such as leukemia in which there is an increased production of uric acid
  • Various medications that interfere with normal excretion of uric acid
  • hereditary factors


Diet for gout involves removal of rich foods with purines from the menu. Mostly they are contained in meat products, herring, sardines, mussels, alcohol and brewer’s yeast, and they need to be completely removed from the diet.

Diet for gout you also limits the following foods that are allowed only once a week at most: bacon, chicken soup, mutton, beef, salmon, pheasant, trout, venison, crab, sausage, lobster, veal, etc.

Gout diet recommends the following ingredients: whole meal cereals, chicken, duck, cauliflower, beans, peas, rabbit, pork, fish roe, spinach, bread, asparagus, ham, tuna but with a limit to 4 times a week for each of the ingredients.
  • 150 grams of fish or lean meat
  • fruit juices
  • honey up to 50 grams per day
  • vegetable soup without meat
  • all kinds of root vegetables: carrots, beets, radishes, turnips and leafy vegetables 
  • nuts
  • wholemeal bread
  • all kinds of fruits
  • eggs
  • milk, yogurt and other dairy products
  • tea and coffee but in moderation


Breakfast: fresh cheese, a slice of whole grain bread, lukewarm lemonade
Lunch: soup of carrot or apple compote
Dinner: Semolina with milk, or porridge with milk, pears

  • Breakfast: white coffee, a slice of whole grain bread and apple
  • Lunch: Soup, cream of broccoli, young zucchini with egg, snow foam
  • Dinner: low-fat cheese, lettuce tomato, blended apple

Wednesday - diet for gout
  • Breakfast: soft boiled eggs, a slice of whole grain bread and tea bar
  • Lunch: soup with semolina dumplings with finely chopped leaf parsley, integral pasta with tomato sauce, double portion of lettuce
  • Dinner: corn polenta with sour milk

  • Breakfast: a slice of bread, milk and orange
  • Lunch: soup, pastry with cheese-home, lettuce
  • Dinner: fruit salad of plums, oranges, pears and apples and mild cocoa

  • Breakfast: omelet with fresh peppers and tomato, wholemeal bread and mineral water
  • lunch: tomato soup, mashed potatoes with stewed eggplant, lettuce
  • Dinner: lettuce, beets, slice of bread and lemon juice

  • Breakfast: tomato juice, a piece of fresh low fat cheese and wholemeal bread
  • Lunch: soup puree a head of lettuce, brown rice with vegetables and low-fat cheese, radicchio, orange juice or mineral water
  • Dinner: roasted peppers, boiled potatoes, tomato sauce, stewed pears

  • Breakfast: apple cake and carrot juice
  • Lunch: soup with puree potatoes, salad, pancakes with fillings of apple or plums 
  • Dinner: plum dumplings with milk, lemon juice or mineral water


As seen from the above enclosed diet plan we should notice that diet for gout is mainly based on foods with low purines. Often targets are obese people who suffer from other illnesses in addition to gout, such as elevated blood pressure, atherosclerosis, diabetes and the like.


Teas of the following herbs: chamomile, dandelion, rabbit thorn, couch grass, horsetail tea and ​​ mint tea are effective against gout. Also recommended is a moderate intake of nettle tincture 1 teaspoon daily.

NOTE: be sure to consult with your doctor.

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